Description
A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.
Ingredients
- 1 ½ pounds boneless lean beef, cubed
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 3 (10.5 ounce) cans beef broth
- 6 cups water
- 4 stalks celery, chopped
- 6 carrots, chopped
- 6 green onions, chopped
- ½ cup chopped fresh parsley
- 1 cup barley
- 1 teaspoon dried thyme
Instructions
- Heat oil in a skillet over medium heat. Add beef and sauté until browned
- about 5 minutes. Sprinkle garlic powder
- salt
- and pepper over the beef; stir to combine. Transfer seasoned beef to a slow cooker.
- Add a few tablespoons water to the skillet. Stir over medium heat
- scraping up any browned bits with a spoon. Transfer liquid and any browned bits to the slow cooker.
- Add the remaining water
- broth
- barley
- carrots
- green onions
- celery
- and parsley. Cover and cook on Low until vegetables and barley are tender
- 6 to 8 hours.
- Stir in thyme just before serving.
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Servings: 10